Quinoa Turkey Stuffed Peppers

Four yellow bell peppers, reminiscent of classic quinoa stuffed peppers, are filled with a savory mix of ground meat, corn, rice, and melted cheese and arranged on a white rectangular plate next to a beige cloth napkin.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Ingredients

▢ 6 large bell peppers variety of colors, core removed and cut in half
▢ 1 pound ground turkey
▢ 15 ounces corn no salt added
▢ 10 ounces diced tomatoes with green chiles such as Rotel
▢ 15 ounces black beans
▢ 1 bunch cilantro chopped
▢ 1 cup quinoa cook according to package instructions
▢ ½ cup shredded cheese such as Cheddar or Mexican blend, divided

Instructions

Cook the quinoa according to the package directions, then set aside. While the quinoa cooks, brown the ground turkey in a skillet over medium heat, breaking it up with a spoon until fully cooked. Drain any excess liquid and set aside.
Bring a large pot of water to a boil. Meanwhile, prepare the peppers by cutting them in half lengthwise and removing the cores and seeds. Blanch the peppers in the boiling water for about 5 minutes, until their colors are vibrant and they’re just tender. Use tongs to transfer them to a baking sheet, cut side up.
Preheat the oven to 450°F (230°C). In a large bowl, stir together the quinoa, turkey, corn, black beans, tomatoes with chiles, and cilantro. Fold in ¼ cup shredded cheese.
Stuff the peppers generously with the filling and sprinkle the tops with the remaining cheese. Bake for about 25 minutes, or until the peppers are tender and the cheese is melted and golden.

Notes

Store stuffed peppers or just the filling in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw completely in the fridge before reheating.

To warm, place pepper halves on a baking sheet and bake at 350°F for 10–15 minutes, until heated through.

Nutrition